The South Sudan Medical Journal exists to inform, educate and positively influence the development of Health Services in South Sudan.
The Journal is published quarterly in February, May, August and November.
Vision
To see well-trained, skilled professionals delivering high quality healthcare to the population of the South Sudan and beyond
Mission
To publish research and clinical guidance that will positively influence the development of healthcare services in South Sudan and beyond.
Scope
SSMJ publishes all types of articles: original research, reviews, survey reports/KAP studies, discussions and commentaries as well as case studies, clinical guidance and letters to the editor, in all fields of medicine and public health.
The SSMJ is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
eISSN 2309-4613
SSMJ is listed on the African Journals Online (AJOL) and Directory of Open Access Journals (DOAJ). Visit these sites to learn more.
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Latest Issue:
Vol 19. No 2. May 2026
EDITORIAL
The Bundibugyo Virus:
Why Does Ebola Keep Coming Back?
Dr Edward Eremugo Kenyi
Editor-in-Chief
South Sudan Medical Journal
This outbreak is caused by a rare strain of the Ebola virus, the Bundibugyo type, which had previously caused only two outbreaks: the 2007 outbreak in Bundibugyo province in western Uganda and the 2012 outbreak in Isiro, Pawa, Dungu, and Province Orientale in the DRC. There are two other types of the virus that caused most of the last outbreaks: the Ebola (Zaire) and Sudan viruses.
Although the current outbreak is not considered a pandemic, the threat of serious regional spread of this virus is very high, thus necessitating the declaration of an international emergency. DRC and Uganda have activated their national disaster/emergency management mechanisms and establish emergency operation centers. The WHO and Africa CDC have sent teams into the countries to provide support. South Sudan has raised its emergency and surveillance levels amid ongoing monitoring of the situation in the DRC.
But why does the Ebola virus keep coming back? Is it because of the endemicity in fruit bats, which act as the reservoirs, and eating these bats allow the virus to cross into humans, makes it difficult to control? The DRC regions involved are rife with conflict, poverty, isolation, and inadequate health infrastructure. How can we conduct community prevention and disease surveillance more effectively in such conditions?
Fish floss in South Sudan
The article from Indonesia showed that consumption of catfish floss increased haemoglobin levels among teenage girls. A similar product is made in South Sudan.
Fish floss, locally known as Gɛ̈r in the Dinka language, is a traditional preserved fish product widely consumed in the swampy grasslands (Toich) of Twic East County, Jonglei State, South Sudan. It is primarily produced from catfish (Clarias spp.) and mudfish (Protopterus spp.), although Nile perch (Lates niloticus) may also be used. The product plays an important role in local food security due to its long shelf life, high protein content, and cultural significance.
The preparation of Gɛ̈r involves a series of traditional processing. Freshly harvested catfish are first cleaned and longitudinally sliced to expose the subcutaneous and visceral fat deposits. The fat layer is carefully removed and heated gently to extract fish oil by melting. The clarified oil is then filtered and stored for later use in frying and preservation.
After oil extraction, the fish carcasses are boiled in water until the muscle tissue is tender and fully cooked, facilitating separation from the skeletal structures. These fillets are subsequently fried in the previously extracted catfish oil at moderate temperatures until they attain a characteristic brown colouration and fibrous texture. This frying step further reduces the moisture content and induces lipid uptake, contributing to the product’s distinctive flavour, aroma, and energy density.
Additional fish oil may be incorporated after frying to enhance palatability and improve preservation by creating a lipid barrier that limits oxygen exposure and microbial growth. The final product, Gɛ̈r, is a dry, oil-rich, shelf-stable fish preparation that can be stored for extended periods without refrigeration. Its traditional processing method represents an effective indigenous food preservation strategy that combines thermal processing, dehydration, and lipid enrichment to ensure food availability during periods of scarcity.
Author Email: [email protected]